Grilled Portabella and Bulgur Salad "Sandwiches" Reviews

Okay, you caught us: There's no sliced bread here, and you'll need a knife and fork.
But this bulgur and grilled-vegetable salad has so much gusto that it simply cries out for a daring presentation to match.

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Reviews

users rating3.5/4

First of all, web editor, please fix the misspelling in the title. It's bulgur, not bulgar.
Like most reviewers, I didn't bother trying to duplicate the "sandwich" effect with the two portabella caps. It just seemed silly. Rather, I made the recipe pretty much as written and mounded the salad on one grilled portabella cap. Very nice, and I do think the grilled mushroom added a nice note. I didn't bother peeling the mushroom (heavens!) but did remove the gills. All in all, a bit of an effort, but the final result was delicious and I will probably make it again.

Delicious, healthy and easy to make! Like other reviewers I didn't bother to make a 'sandwich'. Instead I marintated then grilled the portabellas and sliced those up with the other veggies. I didn't have pine suts so I substituted walnuts. This was fun for my husband and I to make together - he grilled and I did everything else. It was also quite filling. It will definitely be a regular summer dish in our house. I'm thrilled to have found a great dish with bulgar.

Loved, loved, loved the bulgur wheat salad (the
avocado is an amazing touch). I used walnuts
because pine nuts are hard to find (and
expensive!) this summer. I also made the
portobello but was not thrilled with it. The salad
is the hero here and I will make it in the future as
a stand-alone recipe. The only drawback for the
recipe is that it's a bit time consuming. Good
news is that it's as good (or better) the second or
third day.

This was a big mess and a lot of work. It's not that hard to make grilled veggies and bulgur taste good, so while it was tasty in the end, the presentation (the only novel part of the recipe) was such a disappointment.

I ended up making this "deconstructed" where I grilled the portabellos, onions, zucchini, etc and chopped them to make a big salad. I used quinoa instead of the bulgur and it worked out great. The vinagrette was tasty and added a nice balance in flavor. We served this with a simple salad and grilled chicken. Great dinner.

Very tasty; fun to make, except next
time what I'll do is grill the
mushrooms and chop them, then add to
the salad. Great on it's own or it
would be great with grilled salmon
or chicken. Make sure to
drain the bulgar really well; I
didn't and the salad turned out a
bit soggy. Here's a picture of my
version:
http://www.flickr.com/photos/14527316
@N04/3652071803/